𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄 𝐁𝐄𝐄𝐅 𝐒𝐎𝐔𝐏

Ingredients:

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 bay leaves
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Brown the Beef:
   • Heat the olive oil in a large pot over medium-high heat.
   • Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
2. Sauté Vegetables:
   • In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
3. Combine Ingredients:
   • Return the browned beef to the pot.
   • Add the beef broth, water, diced tomatoes (with their juice), carrots, celery, potatoes, green beans, corn, and peas.
   • Stir in the thyme, basil, oregano, salt, and pepper. Add the bay leaves.
4. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 1-1.5 hours, or until the beef and vegetables are tender. Stir occasionally.
5. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
   • Remove the bay leaves before serving.
6. Serve:
   • Ladle the soup into bowls.
   • Garnish with freshly chopped parsley if desired.
   • Serve hot with crusty bread or crackers.